Wednesday, 09 July 2014

In a pickle: Easy Pickled Onions starter recipe

It's a getting a bit too warm in the hallway for fermentation. Yet we've kinda caught the bug. So why not play around with pickling? I love pickled onions and I'm thinking about using those Ghost Peppers, or maybe Red Habaneros to make some spicy pickled onions.

So I thought I'd go with a starter recipe for pickled onions, like we used to make "back home". The recipe has been scaled down for a single jar and can be doubled, quadrupled, etc as desired. You can add more salt, less salt, soy sauce, etc..... My original recipe had sugar.....equal to the amount of salt. No bueno here since the Missus is on Her "diet". I added a couple of cloves of garlic and three serranos.

Anyway, here's a decent base recipe. It's a nice start; you can make adjustments as you desire....

This is good with any rich meat...or fried chicken...or fried whateva'.

So fortuitous, my husband bought a big bag of red onions from Costco and I was worried they wouldn't last long in the heat. I wanted a sugar-free recipe for pickled onions and here it is! I am making this on Friday. Thank you!

The pickled onions turned out well. I cut the onions in chunks rather than slicing them and skipped the red bell pepper because the store didn't have any and I am not a fan of the green ones. I did add several serrano peppers. I also added about a tablespoon of whole coriander seed. Years ago a friends Portuguese grandmother, who made really great pickled onions, told me that coriander seed really improves pickles. So thanks for the recipe and the nudge to make my own. I made a quart and it was gone in two days.